Fish couscous is a traditional dish from Trapani, a town on Sicily’s western coastline. This recipe features a modern flair, but still comes from a Trapani native: Agostino D'Angelo, Executive Chef at Villa Sant’Andrea, A Belmond Hotel, Taormina Mare. Although couscous is thought to belong in Arabic dishes, centuries ago Tunisian and Trapani fishermen exchanged culinary influences that live on today.
Stories from a Belmond Kitchen
Ingredients (serves 4)
Method
Prepare the fish broth:
Prepare the couscous:
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